Gluten Free Crock Pot Caramel Apple Cheesecake

We have a real treat today! Some of you guys have been asking for me to post some gluten-free recipes on here. Since I have no real experience in this area, I asked my expert friend, Kristi to do it for me. Kristi is the owner and president of Gluten Free Guru and she knows her stuff. She’s going to give you a little recipe tutorial on how to make a gluten free cheesecake in the crock pot. Thanks Kristi!!

I’ll include the recipe at the bottom with no pictures so you can print. 🙂

Gluten Free Crust

• 1 cup gluten free cookie crumbs

( I used homemade Snickerdoodles but you can use sugar, gingersnap or graham cracker.)

• 1 Tablespoon brown sugar (or sucanat)
• ½ teaspoon ground cinnamon
• 3 Tablespoons unsalted butter, melted

Crust Directions

• Combine cookie crumbs, brown sugar, and cinnamon in a medium size bowl.
• Drizzle butter over crumbs and mix well.
• Pour the crumb mixture into a 7” springform pan (3” high) or an 8” oven proof baking dish, (1-2” high.)

(Make sure the dish will fit inside your 4 qt. or 6 qt. crockpot. I used an 8” silicone round pan for baking in my 6 quart oval slow cooker.)

Filling

• 2 – 8oz packs of gluten free cream cheese, room temperature
• ¼ cup dark brown sugar (or sucanat)
• ½ cup organic granulated sugar

(The brown sugar gives the cheesecake a light beige color, which adds to the caramel flavor. Feel free to use ¾ cup granulated sugar instead of the combination sugars if you prefer a true white cake.)

• 2 large eggs, room temperature
• ¼ cup heavy cream
• 1 ½ teaspoons gluten free pure vanilla
• 1 Tablespoon gluten free flour

(I use Authentic Foods, GF Classical Blend)

• 1 teaspoon grated lemon zest

Cheesecake Directions

• In a large mixing bowl on medium high speed, beat the cream cheese and sugars until light and fluffy.
• Add eggs,  heavy cream and vanilla, blend until incorporated.
• Add  gluten free flour and lemon zest, mix for an additional 1 to 2 minutes.
• Scrape down the sides of the bowl and continue to mix on medium speed until filling is smooth.
• Pour filling over the crust and level the top of the filing.
• Add 1 cup of lukewarm water to the bottom of your crock pot.
• Carefully, place cheesecake into crock pot.
• Cover with lid and cook on high for approximately 2 hours. Do not lift the lid while it’s cooking.
• Turn off crockpot and let cool for 1 hour. Leave lid on slow cooker while cake is cooling as well.
• Remove cheesecake from crock pot and chill for 3 to 4 hours or overnight if you prefer.
• Slice and serve with your favorite topping.

Crock Pot Baked Apple Topping

• 4 Granny Smith apples, peeled, cored & sliced
• ¼ cup water
• 1 Tablespoon organic sugar
• ¼ teaspoon salt
• 2 teaspoons gluten free pie spice

(I like Victoria Taylor’s Pie Spice. You can also use ground cinnamon if you prefer. )

Topping Directions

• In a small lightly greased crock pot, add apples, water, sugar, salt and pie spice.
• Cover with lid and cook on high for 1 hour or until tender.
• Drizzle warm apples over chilled cheesecake.

Caramel Topping (Optional)

• 4 Tablespoons unsalted butter, or ½ stick
• ¼ cup dark brown sugar
• 1/8 teaspoon salt
• ½ teaspoon gluten free, pure vanilla
• 1-2 Tablespoon heavy, cream (optional)

Directions

• In a heavy bottom, medium size sauce pan combine butter, brown sugar, salt and vanilla.
• Place over medium low heat and whisk continually until sugar dissolves.
• Raise heat to medium and continue  whisking mixture until it starts to thicken, about 1-2 minutes.
• Remove from heat and add cream if desired.
• Whisk until cream is incorporated and thickened.
• Drizzle caramel over cheesecake and serve.

Caramel can be placed back on low heat if it becomes to thick when cooled. Add additional cream if needed.

Kristi Slaughter is the owner and president of Gluten Free Guru, Inc. Five years ago, the company was born as a result of her long journey with gluten intolerance. The company began growing rapidly due to the unique “personal” approach to living gluten free. Creating a new standard in gluten free cuisine, Kristi appears on WJHL, Daytime Tri-Cities cooking segments, as well as the 2012 Food City Food Show. Kristi enjoys teaches classes for the Southwest Virginia Higher Education Culinary School, Cooking Along the Crooked Road and the College for Older Adults. Sharing her passion for food with others, Kristi offers personal chef services, menu planning, and gourmet bakery items. Kristi is a keynote speaker and demonstrator for gluten intolerance & autism groups around the country in order to spread awareness of gluten intolerance.

You can find her on her website, Gluten Free Guru and on Facebook.